Stuffing your bird with grapefruit, onions, and scallions provides a bright, citrus note to your meat.
Turkey with Grapefruit and Tapenade
- 1 gallon Water
- 1 cup Salt
- 2 cups Honey
- 1 gallon Ice Water
- 1 12-15 pound Turkey
- 1/2 cup Black Olive Tapenade
- 1/4 cup Olive Oil
- 2 Oranges (zest)
- 1 bunch Scallions
- 1 Onions (chopped)
- 1 Grapefruit (chopped)
- In a large stock pot, combine the water, salt, and honey. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours.
- Remove the turkey and carefully drain off the excess brine and pat dry. Discard excess brine. Preheat the oven to 425 degrees F. Arrange an oven rack on the lower third of the oven. Place the turkey in a roasting pan on a rack.
- In a small bowl, mix together the tapenade, olive oil, and orange zest. Take your hand and loosen the skin from the breast. Using a silicone spatula, spread the tapenade mixture under the skin of the turkey. Stuff the onion, scallions, and grapefruit into the cavity of the turkey. Drizzle olive oil all over the turkey and place in the oven.
- Cook for about 30 minutes, and then reduce the oven temperature to 325. Continue cooking until a thermometer reads 165 degrees F when inserted into the thickest part of the thigh. Let the turkey rest for 20 to 30 minutes before carving.